LABVENTURE Part 2

Summary

The script details the laboratories under the Department of Food Science and Biotechnology at Brawijaya University, led by Prof. Dr. Teti Stiasih STP MP. It covers the roles and functions of various labs, including chemistry, biochemistry, food and agricultural products, and biotechnology. These labs support educational, research, and public service activities, collaborate with food quality and safety labs, and conduct research at undergraduate, master's, and doctoral levels. The script also discusses the importance of biotechnology in Indonesia's economy and the labs' focus on areas like food microbiology, nutrition, and fermentation. It outlines the labs' academic structure, research areas, and their contribution to sustainable industry development.

Takeaways

• 🧪 The Laboratory of Chemical, Food, and Agricultural Biotechnology is led by Prof. Dr. Teti Stiasih STP, MP and the laboratory is under the Department of Food Science and Biotechnology, Faculty of Agriculture, Brawijaya University.
• 📜 Established in 2002 based on the Rector's Decree No. 261, the laboratory serves as an educational facility supporting practical training, research activities, and public services.
• 🔬 Research conducted in the laboratory covers various fields including basic chemistry, biochemistry, organic chemistry, food chemistry, and food analysis at undergraduate, master's, and doctoral levels.
• 🌱 The laboratory collaborates with the Food Quality and Safety Testing Laboratory (FTPUB) to provide training and analysis services.
• 🔬 The Biotechnological Laboratory is headed by Prof. Dr. Agustin Krisna Wardani STP, MSI and focuses on research in areas such as biotechnology, enzymology, bioprocessing, bioenergy, biosensors, bioinformatics, nutrigenomics, and food safety.
• 🥗 The Nutrition and Food Laboratory is managed by Prof. Dr. Ir. Tridewanti Mkes and is involved in teaching, research, and community service activities related to food science and nutrition.
• 🧬 The Microbiology of Food Laboratory is responsible for teaching the principles of food microbiology, fermentation, and the analysis of food products, with a focus on local ingredients.
• 📚 The laboratories are equipped to support various academic activities, including lectures, practical training, problem-based learning, and research.
• 🏫 The laboratories are part of the Faculty of Agriculture at Brawijaya University and are involved in the university's tridharma activities, which include teaching, research, and community service.
• 📝 The script mentions several research projects and publications by the laboratories, indicating their active involvement in advancing food science and biotechnology.

Q & A

What is the main function of the Laboratory of Food Chemistry, Biochemistry, and Agricultural Products?

The main function of the laboratory is to support educational activities, student and faculty research, industrial practice for vocational students, and public services through training and analysis in collaboration with the food quality and safety testing laboratory at FTP UB.

Who leads the Laboratory of Food Chemistry, Biochemistry, and Agricultural Products?

The laboratory is headed by Prof. Dr. Teti Stiasih, STP MP, with lab assistant Husnul Khotimah, STP.

What types of research can be conducted in the Laboratory of Food Chemistry, Biochemistry, and Agricultural Products?

Research can be conducted at various academic levels: undergraduate (S1), master’s (S2), and doctoral (S3). Topics range from basic food chemistry, organic chemistry, advanced food biochemistry, bioactive compounds, and enzyme technology.

How is the curriculum of the Laboratory of Food Chemistry, Biochemistry, and Agricultural Products evaluated?

Curriculum evaluation is conducted regularly, starting at the laboratory level, continuing to the department level, and involving stakeholders from the food industry and peer review from notable universities.

What is biotechnology, as explained in the script?

Biotechnology is the branch of science that studies the use of living organisms such as bacteria, fungi, viruses, plants, and animals, as well as their products (e.g., enzymes), in production processes to generate goods and services on an industrial scale.

Why is the development of biotechnology important for Indonesia?

The development of biotechnology in Indonesia is crucial for supporting sustainable industries that consider social, economic, and environmental aspects. Despite its potential due to the country's biodiversity and biomass, Indonesia has not yet fully capitalized on these resources due to a lack of skills in biotechnology.

What research areas are covered by the Laboratory of Biotechnology?

Research areas include enzyme technology, bioprocesses, bioenergy, biosensors, bioinformatics, nutrigenomics, and food safety, focusing on biological and microbial aspects such as fermentation, enzyme isolation, and genetic engineering.

Who leads the Laboratory of Biotechnology, and what is its purpose?

The laboratory is headed by Prof. Dr. Agustin Krisna Wardani, STP, MSI, and its purpose is to equip students with competitive research skills and develop human resources in biotechnology fields like enzyme technology and bioinformatics.

What are the main functions of the Laboratory of Nutrition and Food?

The laboratory functions to support academic activities such as practicums, research, public service, and consultations related to food nutrition. It also collaborates on research, such as invivo studies using live organisms, and provides public outreach in nutrition and food product development.

What type of research is commonly conducted in the Laboratory of Food Microbiology?

Research commonly focuses on microbiological analysis of food products, fermentation using local ingredients, and studying the metabolites produced during fermentation. Recent trends include research on plant-based yogurts and kombucha from local roots and spices.